Falafel in a Pan
A healthier take on classic falafel: herby, spiced chickpea patties pressed into a tray and baked instead of deep-fried. Ready in about 45 minutes, simple and full of flavor.
Ingredients
- 1 ½ cup dried chickpeas
- 1 onion
- 4 cloves garlic
- ½ cup fresh parsley chopped
- ½ cup fresh cilantro chopped (or replace with parsley)
- ½ cup fresh mint chopped
- 1 tsp baking soda
- 2 Tbsp chickpea flour
- 1 Tbsp ground cumin
- ½ tsp oregano
- ¼ tsp chili powder
- salt and pepper to taste
- oil for brushing
Instructions
- Soak the chickpeas overnight, then drain.
- Add the drained chickpeas to a food processor together with the rest of the ingredients except for the chickpea flour.
- Pulse together until ground.
- Transfer to a bowl, season with salt and pepper, add the chickpea flour and combine.
- Transfer to a 20 x 20 cm baking tray lined with parchment paper.
- Press it well and brush the top with oil.
- Bake at 180 degrees C for 30-35 minutes, until golden.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Serve warm in pita or over a salad with hummus or tahini sauce. The chickpeas must be soaked raw overnight, not canned or pre-cooked, so the falafel holds together.